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07 November 06 - 01:20Big in Japan..maybe?

Just an update that Pizza Month '06 was featured in NY Japion this week.  


(NY Japion)

 

If you happen to know Japanese, please comment what the article says.
Thanks to Pizza Month Day 31 guest Maiko Kaneko for writing the article and Adam Kuban at sliceny for pointing her in this website's direction.

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04 November 06 - 17:41That's all, folks!

Pizza Month '06 has come and gone!  Thanks to everyone who helped me achieve my goal of eating a slice of pizza everyday.  Also, thank you everyone who has been following my progress.   And, finally, a special thanks to everyone who did his or her part to celebrate National Pizza Month!

If you are in the New York City area and want to see me in the ING NYC Marathon, then be looking for a guy in a blue shirt, bib#11631 at about a 4 hour pace.  Know that if I make it, I made it powered by pizza.

Be well!

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04 November 06 - 03:05DAY 31: OCTOBER 31st

 

LOCATION: La Pizza Fresca (21st Street and Broadway, NYC)

GUEST(S): Terry Jinn, Maiko Kaneko, Maddy Mako, Jess Lane, Alan Fessenden, Paul Connolly, Violet Krumbein, Louie Pearlman

ORDER: 2 slices of Margherita, 1 slice of Biana Neve, 1 bite of Emilia

PIZZA REPORT: Old country flavor for my new country taste.  La Pizza Fresca prides itself on serving authentic Italian pies. Sometimes, like today, my suburban upbringing and immature palate get the better of me.  Having never been to Italy, I must say that the pizza of my youth is many evolutionary steps away from what they serve at La Pizza Fresca.  Some pies differ more than others.  The Margherita, for instance, gave me what I wanted at a higher quality. The cheese was fresh mozzarella, the sauce was made with San Marzano tomatoes, the crust was hand sculpted and cooked in a wood burning oven to perfection.  I loved it.  The Emilia, on the other hand, gave me a gag reflex.  The Bianca Nieve, something in between.  As for any pie other than a Margherita, read the ingredients carefully.  Since I didn't, I was left to dicipher everything on my own.  "Bianca Neve" I translated as "great cheese but watch out for the garlic." As for"Emilia", well, that must be Italian for "Balsamic Vinegar" which is English for "Sean won't like it".   Everyone else at the table seemed to love it so I cannot help but recommend it for others.  But, If you're anything like me, stick with the Margherita. 

ATMOSPHERE: Clean, classy, and comfortable.  La Pizza Fresca's owners keep the place looking sharp.  White table cloths, fancy dishes, fine wine, an imported wood burning oven and a well dressed wait staff are a few of the nice touches that qualify La Pizza Fresca as a great date place.   It's not cheap but it's a lot less than a trip to Naples and La Pizza Fresca is the next best thing.

VERDICT: 4 out of 5 

MISC.: Terry Jinn, Maiko Kaneko, Maddy Mako, Jess Lane, Alan Fessenden, Paul Connolly, Violet Krumbein, Louie Pearlman talked about violet crumble, Halo 3, sliceny, enrichment programs, odd jobs, and New York Japion.  Maiko Kaneko is a reporter for New York Japion and is doing a story on Pizza Month which should be appearing in this Monday's edition.  Oh yeah, the newspaper is written entirely in Japanese.

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03 November 06 - 01:13DAY 30: OCTOBER 30th

 

LOCATION: Arturo's Pizzeria (Thompson and Houston, NYC)

GUEST(S): Rachael Mason, Ben Hauck

ORDER: 1 slice of sausage and peppers

PIZZA REPORT: Superb!  Arturo's pizza is made just the way I prefer it.  The coal fired crust is thick and sturdy yet soft when served.  The cheese, though not fresh mozzarella, is not overused and floats amongst a sea of tomato sauce.  Furthermore, the toppings (sausage and peppers in my case) are cooked by themselves and distributed evenly throughout the whole pie.  If your taste buds are anything like mine, go to Arturo's...and never leave.

ATMOSPHERE: Art is the perfect prefix for "Arturo's".  Sure, it's the guys name that established the joint in 1957 but he's also an artist.  The interior of Arturo's is his gallery.  It's almost like he is aware he has mastered pizza and is moving on.  Meanwhile, live jazz echos through the store.  It could be the jazz, the food, the wait staff, or a combination of all three but something sets the mood of the room to "good time" and keeps it there until you leave.  Come here with a date and make an evening of it. 

VERDICT: 5 out of 5 

MISC.: Rachael Mason and Ben Hauck and I talked briefly about the pizza before I ran off to darts.  I wonder where the conversation went from there after I left.

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02 November 06 - 15:04DAY 29: OCTOBER 29th

 

LOCATION: Two Boots (3rd Street and Avenue A, NYC)

GUEST(S): Stuart Hillman

ORDER: 1 slice of Bayou Beast, 1 slice of Mild Margherita

PIZZA REPORT: Oldie but a goodie.  Normally I do not like old pizza but Two Boots makes a quality product that tastes almost as good old and cold as new and hot.  I think this is because the toppings are so unique here.  Two Boots is named for the geographical shapes of the locations that influence their pizzas - Italy and Louisiana are both shaped like boots.  Although I am forever indebted to the Italian mainland for creating such a perfect food, the Cajun flare on my Bayou Beast really set it apart from any other slice I have had all month.  Toppings such as andouille, bbq shrimp, crawfish, and jalapeno blend together with the mozzarella atop a very thin yet firm crust to produce a delectable slice of pizza.  The only thing that could have been improved was the age of the slice.  Order a pie as opposed to a slice and you won't be sorry.  My Mild Margherita slice was served on a square Sicilian slice with marinara, fresh mozzarella, and basil.  I know, Siciliy is not part of the boot of Italy.  You are right. Sicily is the ball the boot is kicking into the Mediterranean. Had my slice been prepared perfectly, I would have written "GOAL!" but it wasn't.  The cheese was either not in the oven long enough or the oven was not hot enough.  Instead the pieces of fresh mozzarella remained hardened gelatinous masses.  Granted they tasted delicious but the consistency was a bit distracting.  Once in my mouth, the combination of the flavors did work really well together and the crispy outter shell/crust proved to be a good vehicle for getting these flavors to their destination.  All in all, Two Boots makes some pretty solid pizza.

ATMOSPHERE: Now I know, Sunday on the Eve of Halloween Eve is astonishingly crowded.  The streets of the East Village and Two Boots itself was swarmed with costumed people.  Since we elected to go to the slice place (across the street from the sit-down place) there were fewer seats, all of which were occupied when we arrived.  Being filled to capacity also meant the level of noise was a little ridic' (ridiculous).  The saving grace was the Mets pennants hanging down from all around the interior of the store.  Now when I think Two Boots, I think Amazin'.

VERDICT: 3.5 out of 5 

MISC.: Stuart Hillman and I talked about marching bands, wall hangings, and even spoke to some random patrons that happen to be sitting next to us.  Oh we also used, misused, and abused the word "nefarious".

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01 November 06 - 12:15DAY 28: OCTOBER 28th

 

LOCATION: Il Forno - Corona Pizza (51-23 108th Street, Corona, QUEENS)

GUEST(S): Erik Marcisak

ORDER: 2 slices of Margarita, 0.5 slice of grandma

PIZZA REPORT: Freshly prepared or prepare for disappointment.  I had a little of each, very little of the latter.  Il Forno, the name of the brick oven according to the woman behind the counter, has the words "Grandma" and "Margarita" displayed prominately.  The woman further informed me that these were Corona Pizza's signature pizzas.  Rather than decide, I orderd a fresh Margarita (spelled here like the drink) pie and a reheated Grandma slice.  The method of heating/reheating made all the difference.  Both slices had fresh mozzarella cheese, a brilliantly red tomato sauce, and a sturdy brick oven crust.  The grandma slice, in addition to these ingredients, had a layer of regular shredded mozzarella.  Since it was reheated, however, this additional layer had a very rubbery consistency that was very distracting.  Furthermore, the sauce pockets on the grandma slice were smaller and more dried up resulting in less sauce.  Although I was not a fan, the grandma slice did provide the perfect foil for the freshly cooked Margarita pie.  The sauce was plentiful and evenly distributed as was the cheese which, by the way, was all fresh mozzarella.  Corona Pizza makes good pizza, so long as its consumed quickly.

ATMOSPHERE: When you crave some good pizza after watching a great Mets game, Corona Pizza is the place.  Your walk from Shea will take you next to the Unisphere, the Queens zoo, and Flushing meadows.  If its the offseason or you are more of an Italian Ice fan, you will be happy to know that the Lemon Ice King of Corona is across the street from Corona Pizza.  No frills inside though.  You got an old dirty sign with the menu, a greasy glassed-in counter-top with partially served pizzas, paper plates and a 10 table eating area.  The music volume fluctuates as does the employee banter - all of the makings of a classic New York pizza joint.  If you're in the area and craving a piece of New York, stop by Il Forno...er is it called Corona Pizza?   

VERDICT: 3 out of 5 

MISC.: Erik Marcisak and I both accidently wore our Mets hoodies.  Not surprisingly, we talked about the Mets but also managed to address the larger issues of Italian Ice and magical girls.  Here we are outside the Lemon Ice King of Corona.

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01 November 06 - 10:34DAY 27: OCTOBER 27th

 

LOCATION: Nick's Pizza (1814 2nd Avenue bet. 93rd and 94th St, NYC)

GUEST(S): Ron Taylor (no relation)

ORDER: 2 slices of pepperoni, 1 slice of cheese

PIZZA REPORT: Oven question solved!  Coal-fired brick ovens are great but they're also illegal.  Due to pollution, no new pizza place can open with a coal oven unless 'grandfathered in'.  Nick's pizza has a solution.   Their cynderblock material oven powered by gas comes about as close as possible to coal-fired brick oven pizza with what some would argue as an improvement.  The two noticiable differences are that the edges are only slightly charred and the pizza crust, as a whole, remains soft and chewy even as it cools.  Nick's, in the tradition of the better known pizzerias, also uses high quality ingredients.  My cheese slice was evenly topped with fresh mozzarella cheese and shredded basil.  It was delicious.  The pepperoni slices were pretty solid but suffered from a case of too-much-too-centered.  This caused one of my slices to fall apart and make a mess.  Of course, pizza is one of those messes I don't mind cleaning up.

ATMOSPHERE: All the comforts of a date place.  Nick's ovens serve both form and function.  In addition to cooking near-perfect pizza, they provide a beautiful backdrop for the seating area in the front of the store.  The comfortable temperature inside, despite the chilly weather outside, almost makes it seem you are being warmed by the very visible flames in the back of the twin ovens.  The soft background music, nice wait staff, clean interior, great tasting pizza, and reasonable prices make you wonder how come there isn't a line out the door.  Then you realize there is another equally pleasant seating section in the rear.  If you want good and you want it now, go to Nick's! 

VERDICT: 4.5 out of 5 

MISC.: Ron Taylor and I talked about beer, Steve McQueen, motorcycles, and IPA.

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30 October 06 - 14:11DAY 26: OCTOBER 26th

 

LOCATION: Bella Vita (58th St bet. 6th and 7th Avenue, NYC)

GUEST(S): Mathew Stillman

ORDER: 1 slices of pepperoni, 1 slice of fresh mozzarella

PIZZA REPORT: If I would have read my pepperoni slice before I ate it, it would have said said something like "You will enjoy fresh mozzarella cheese, tomato sauce, and plenty of hand cut pepperoni if you choose to eat me...ps this slice will self-destruct."  And self-destruct it did - but for all the right reasons.  Too much pepperoni.  Not just any pepperoni but the extra spicy kind you rarely find anywhere but hanging in a deli.  The grease from the pepperoni contributed to the collapse of the slice but, more importantly, it contributed to its deliciousness.  Moisture from the grease kept helped revitalize the slice when it was placed back into the brick oven.  My cheese slice, on the other hand, was not so lucky.  Despite having fresh mozzarella cheese and a uniform crust, the sauce dried out in the cooking process.  This likely occurred for two reasons.  First of all, the sauce towards the edge was not covered due to fresh mozzarella cheese being centerloaded.  The second reason was that my slice came from an old pie.  Centerloading and age are a tough double-whammy to overcome.  I prefer too much pepperoni.  That was a good problem to have.  Making the best of the situation, I used some of the pepperoni surplus to help stomach the old dried up cheese slice.  Mission accomplished!

ATMOSPHERE: Although Bella Vita cannot assure you of a "beautiful life" it can assure you of a quick better-than-typical New York slice which is beautiful in itself.  Tucked in the center of midtown Manhattan a mere block from Central Park South, you would not expect to find a pizza place that sells high quality brick oven cooked pizza at an affordable price.  Well, start expecting!  The dining area consists of only a few tables but the small size enables the temperature to be comfortably regulated by the heat from the brick oven in the back.   If you're in the area and want a beautiful slice beautifully quick, then stop by Bella Vita. 

VERDICT: 3 out of 5 

MISC.: Matthew Stillman and I talked about convertibles, central park, bikes in the city, and then we went in a pedicab.  Here is a photo of our view from the pedicab.

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29 October 06 - 23:16DAY 25: OCTOBER 25th

 

LOCATION: Palmira's (Clark Street and Hicks Street, Brooklyn Heights, BROOKLYN)

GUEST(S): Miranda Smith

ORDER: 5 slices of cheese, 1 slice of spinach and sausage

PIZZA REPORT: Looks great, tastes adequate.  When ordering pizza at Palmira's, make sure you add a topping (or two).  The toppings are well prepared, well distributed, and...well, the best part of the slice.  I found my single slice of spinach and sausage to be the most enjoyable.  I did still consume five other slices of fresh mozzarella but the sparsely applied sauce on the conventional oven crust left several of my taste buds un-stimulated.  Though I am unsure of their scientific name, I am pretty sure I know what would have satisfied my wanna-have-more-tomato-sauce taste buds, in particular.

ATMOSPHERE: Palmira's provides an elegant yet family-friendly dining room.  The lamps scattered throughout cast a soft light filling in where the candlelight from the tables does not.  There are also couches and tall plants filling out the space between the bright white clothed tables.  Fabric napkins, heavy silverware, and regularly refilled water goblets make you think you are in a place way to fancy to serve $7 pizzas - but the menu confirms otherwise.  The wait staff was extremely helpful and suggested several items that were not pizza, indicating that pizza was not their signature dish.  After eating, I should hope so much.  That being said, everything inside was so nice, I cannot help but recommend Palmira's for its ambience, just not for its pizza.

VERDICT: 2.5 out of 5 

MISC.: Miranda Smith and I talked about Astrology, the letter "ess", women's intuition, luck, and enemies.

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29 October 06 - 13:11DAY 24: OCTOBER 24th

 

LOCATION: Ray Bari Pizza (3rd Ave and 56th Street, NYC)

GUEST(S): Kristina Sepulveda, Erin Rose Foley, Tiffany Morningstar, Linda Fessenden, Jen MacNeil, Mary Regan, Michelle Dobrawsky, Cat Kemp, Kevin Dannenberg

ORDER: 1 slice of cheese, 1 slice of Sausage, Peppers, and Onions

PIZZA REPORT: Displays great, tastes mediocre.  In line for pizza you have the choice of slices from about 7 different pies.  They all look pretty good lit up under the lights.  Even after being reheated, they come out not only looking good but smelling good.  Something happens somewhere between purchasing the slices and the first bite to make the slices much less appealing.  My cheese slice, for instance, seem to age about 3 hours in 2 minutes.  I still ate it though.  The sauce was sweeter than typical tomato sauce which I did not mind.  While the cheese was well distributed and the crust firm and foldable, total package just did not measure up to a typical NY slice.  Fortunately, I had another slice which contained red peppers, green peppers, onions, and sausage.  The toppings alone were my favorite part.  Although the traditional oven cooked crust was a thicker, doughier, pan-style, it still provided a solid foundation for the numerous toppings, shredded mozzarella cheese, and aforementioned sweet sauce.  Even though the slice "hit the spot", I typically look at toppings as a way to cover up for poor quality standard pizza ingredients.  Because of this and the inexplicable aging process, I would not recommend Ray Bari pizza unless you crave mediocrity.

ATMOSPHERE: This Ray Bari (assuming there are others) is a great place to meet up with friends.  It is spacious, inexpensive, bright white and clean with plenty of seats and tables of varying sizes.  Also, there is a great mix of music piped in.  Either the speakers are a bit blown out or the radio station is slightly mistuned but you get the gist of what song is being played.  Because of the size of the place, layout, and location, there is a risk during lunch hour it may get swarmed with people.  It sort of has feel to it like that of a high school cafeteria.  I knew I wasn't in high school though, I mean in high school, girls never at my table.  

VERDICT: 1.5 out of 5 

MISC.: I thought I was going to meet up with one guy but was greeted by 8 girls.  It was the best Pizza Month surprise of 2006.  The previous best was discovering a hidden sauce patch on the underside of a piece of crust.  Kristina Sepulveda, Erin Rose Foley, Tiffany Morningstar, Linda Fessenden, Jen MacNeil, Mary Regan, Michelle Dobrawsky, Cat Kemp, and Kevin Dannenberg talked about "Ladies Night", Who Wants to be a Millionaire?, gender requirements, pregnancy rules, and the law.  Here is a photo of the girls putting their hands on me...

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28 October 06 - 20:00DAY 23: OCTOBER 23rd

 

LOCATION: Lombardi's Pizzeria (Spring and Mott Street, NYC)

GUEST(S): Matt Floyd, Valerie Taylor

ORDER: 3 slices of cheese, 1 slice of Pepperoni

PIZZA REPORT: I love Lombardi's pizza.  I will gladly join the countless masses of people that have uttered that phrase over the past 101 years.  The fresh mozzarella cheese patches topped with diced basil, floating in a sea of specially seasoned tomato sauce was absolutely mouth watering.  The fact all of this rested on a soft and warm coal fired crust was just perfect.  My Margherita slices held their shape when I held them by the edge of the crust proving what a solid foundation the coal-fired crust provides on top of being so delicious.  The slice of pepperoni did not pass the solid foundation test but most certainly aced the taste test.  One could say that hand cut pepperonis were a bit heavier in both weight and flavor.  Both pizzas had some charring around the outer edges which I see as a kisses from a coal fired brick oven.  I can't blame the oven for moving in on such great looking pizzas.

ATMOSPHERE: Right mood, right location, and right time of the night.  Lombardi's interior is big enough for quick corporate lunch yet intimate enough to provide the perfect setting for a romantic evening (particularly, if your date likes Sinatra).  It's roomy and warm with a polite wait staff.  If there happens to be a crowd, merely give your name at the front and either step up to the full bar or sit down on the benches just outside. Located just a block from Little Italy, Lombardi's somehow manages to provide great service, delicious pizza, and clean comfortable seating at an amazingly reasonable price.   Go to Lombardi's and see for yourself.

VERDICT: 5 out of 5 

MISC.: Valerie Taylor, Matt Floyd and I talked about Nepal, terms of endearment, Frank Sinatra, Tennessee, and pick up lines.

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27 October 06 - 19:05DAY 22: OCTOBER 22nd

 

LOCATION: Waldy's Wood fired Pizza and Penne (6th Ave bet. 27th and 28th St, NYC)

GUEST(S): Corinne Harris, Rebecca Teran, Shawn Amaro

ORDER: 3 slices of Margherita, 1 slice of Braised Lamb

PIZZA REPORT: These Ellipses don't lie.  They also don't talk, but they do taste great!  The Margherita pizza came with fresh mozzarella, standard mozzarella, cherry tomatoes, and sliced bits of basil.  I preferred it to the slice of braised lamb because of the fresh mozzarella cheese and because, well, it did not have lamb.  Do not order the lamb if you are not a fan of it.  It was a good quality topping, as seems to be the norm at Waldy's.  Both pizzas came with plenty of delicious tomato sauce supported by a crispy thin wood fired crust.  The shape was nice change too. 

ATMOSPHERE: Eat at Waldy's whenever, wherever.  Once you near this quaint pizza joint tucked in between a couple of banks, the smell of the wood burning fire will bring you in. It's a pay-at-the-counter place to get high quality brick oven pizza.  The dining area is small yet comfortable.  There is a large flat panel television and interesting wall ornaments if you come alone and several tables if you come with guests.  Behind the counter are several extremely helpful pizza cooks that welcome newcomers with patience and recommendations.  Although the food is more expensive than a typical NY slice joint, it does not break the bank.  A foot long, 6 inch wide ellipse (Waldy's small) is only $5.  Try it out, if you're in the area.  You know what?  Try it out, even if you're not in the area.  

VERDICT: 4 out of 5 

MISC.: Corinne Harris, Rebecca Teran, Shawn Amaro talked about butts, art, butt art, New York City, and Paul Simon.

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27 October 06 - 18:05DAY 21: OCTOBER 21st

 

LOCATION: Grimaldi's Pizzeria (19 Old Fulton St at base of Brooklyn Bridge, BROOKLYN)

GUEST(S): Linda Fessenden, Andy Butterworth, Valerie Taylor, Matt Floyd

ORDER: 3 slices of cheese, 1 slice of pepperoni

PIZZA REPORT: Wonderful.  Grimaldi's proves when the best ingredients are prepared using the best cooking methods, the best pizza will result.  All of my slices contained fresh mozzarella cheese, a touch of olive oil, San Marzano tomato sauce, shredded basil leave, and superbly cooked coal-fired crust.  I know this because it is all done in plain view.  The one thing I could not see was the secret blend of Italian spices added to the sauce.  Man, I'd love to know that secret.  What I do know is that Grimaldi's is the gold standard for pizza.     

ATMOSPHERE: The line is long, the seats are cramped, the waiters are forgetful, the service is rushed, and the music volume is loud at times.  But, don't sweat the small stuff and once you take a bite into a Grimaldi's pizza, everything else is exactly that - "small stuff".  These are Pizza people, not People people.  There's a reason for the long line so what are you waiting for?  Get in it!

VERDICT: 5 out of 5 

MISC.: My sister (Valerie) and Matt Floyd and I arrived from distant Brooklyn where we had spent the day volunteering for NY Cares.  Yes, despite visiting New York for only a week, my sister and her boyfriend began cleaning it.  I should say "painting it" though since we, on behalf of the Dartmouth Alumni Club, painted murals in the halls of an elementary school (PS97). 

Here my sister and I are painting Lyle the crocodile in a bath tub (I did the tree).


After pizza, the three of us and Linda Fessenden and Andy Butterworth walked along the Promenade and eventually over the Brooklyn Bridge.

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25 October 06 - 13:52DAY 20: OCTOBER 20th

 

LOCATION: Una Pizza Napoletana (12th Street bet. 1st and 2nd Avenue, NYC)

GUEST(S): Garrett Palm

ORDER: 1 individual Margherita

PIZZA REPORT:  Una pizza unlike-a no other-a!  My Margherita pizza was cooked in the true tradition of Naples pizza in a wood fired oven with cheese from an Italian buffalo, sauce from the rich volcanic soil of Mount Vesuvius.  Then it was soaked with olive oil.  Although it left the pizza with a rather soggy consistency, I must admit that it added a nice new flavor.  As a matter of fact, every component part of my pizza, including the basil leaves, added something new and delicious to the end product.  Every bite at Una Pizza Napoletana should be savored, and not just because it costs $18.95.  My Margherita was superb.  Anthony Mangieri, the well tattooed chef and owner of Una Pizza Napoletana, has mastered at least one of the four different types of pies he offers and I have heard good things about the others.  I strongly recommend this place for any pizza aficionado.  Oh, but get there early though because when the day's supply of [freshly made never frozen] dough runs out, the doors are closed.

ATMOSPHERE:  Can't blame a the weather on a pizza place so the fact it was the first cold day of the season is not the fault of Una Pizza Napoletana.  That being said, anytime after 7, you are likely to be waiting in line outside so be prepared to brave the elements.  Also, there is only a single door so on a cold and windy day, just hope you're not sitting by it.  Despite the wait, this is a great date place.  A nice mix of non-intrusive music, the subtle smell of burnt wood, soft lighting, and a helpful and friendly wait staff help ensure a nice dining experience.  Anthony Mangieri, the owner, himself even stopped by to find out how we were doing and how we liked the pizza.  If you, too, are curious, we were "doing great" and "liked it a whole lot". 

VERDICT: 4.5 out of 5 

MISC.: Garrett Palm and I talked about karaoke, Kings Dominion, Crater Lake, volcanoes, Pompeii, Charlton Heston, impressions, doppelgangers and Jason Mantzoukas.

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24 October 06 - 12:43DAY 19: OCTOBER 19th

LOCATION: Cavallo's Pizza (28th Street and 7th Avenue, NYC) and Koronet (112th Street and Broadway, NYC)

GUEST(S): Matt Floyd, Valerie Taylor

ORDER: 1 slice of cheese

PIZZA REPORT: 11th hour pizza.  I did not expect a fresh slice of pizza just before midnight at Cavallo's and, well, did not get one either.  I did get a very solid example of a typical New York slice of pizza.  Once it was tossed into the oven to be reheated, it emerged revitalized.  The crust was firm yet soft and relatively even.  I was particularly impressed by the cheese and sauce distribution.  I am in the area often so I am likely to go back. 

ATMOSPHERE: Cavallo's has all the bases covered (and I am not alluding to the situation in the 9th inning of the 7th game of the NLCS when Carlos Beltran took a called third strike).  It has several seats along the the counter as you enter and even a few tables in the back.  There are a couple of televisions playing (but not too loud) and some employees talking with each other in Italian.  The seating area is in the back, far from the noise of 7th avenue.  The stench of some cleaning agent permeated the air but that was likely because we arrived around closing time.  If you are in the area and want a solid slice of pizza served by a nice Italian guy, then Cavallo's is perfect.

VERDICT: (Cavallo's) 2.5 out of 5


DAY 19 - part II...

LOCATION:  Koronet (112th Street and Broadway, NYC)

GUEST(S): Christian Capozzoli, Matt Floyd, Valerie Taylor

ORDER: 1 gigantic slice of cheese


(Koronet slice is bigger than my head...and I have a big head!)

PIZZA REPORT: Size matters.  Koronet serves huge slices of pizza.  My slice must have been nearly 18 inches from crust to tip, but, on top of that, it tasted pretty good.  Despite using standard shredded mozzarella cheese and relatively typical tomato sauce, the freshness of the slice gave it an edge over the usual New York slice.   Hot out of the oven I quickly devoured the oily beast.  It was particularly oily due to the mere quantity of cheese it required to cover it.  The crust was rather flavorless and the sauce did not extend out far enough to help out either.   Furthermore, I would have preferred a bit more size.  I did have enough and the novelty of being able to get a slice that big so late at night will likely bring me back.

ATMOSPHERE: All night long!  It was around midnight when we arrived but there was a line out the door.  Columbia students, police officers, and pizza month compatriots flocked to Koronet for the entirety of our stay.  The line did move quickly and pizzas continued to be made, cooked, and served.  While there were about 40 places to sit, it was not the cleanest nor acoustically pleasant location.  If you want a big slice at a decent price anytime of the night, go to Koronet.  

VERDICT: (Koronet) 3 out of 5

MISC.: Matt Floyd and Valerie Taylor talked to me while the Mets were mounting a potential comeback in game 7 of the NLCS.  They couldn't do it though.  We then met up with Christian Capozzoli and discussed Teenage Mutant Ninja Turtles, the Okefenokee swamp, milk shakes, lip rings, and the Seinfeld diner.

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24 October 06 - 09:35DAY 18: OCTOBER 18th

 

LOCATION: Brick Oven Pizza 33 (23rd Street and 8th Avenue, NYC)

GUEST(S): Matthew Shafeek

ORDER: 1 slice of Margherita

PIZZA REPORT: Better with Brick.  A typical New York slice plus a brick oven equals a better New York slice.  My Margherita slice, despite being "reheated" had most of the makings of a freshly baked brick oven slice.  The underside of the crust was firm yet chewy, the outer edge was charred in places, and the whole slice heated thoroughly.  One of the drawbacks of "re"heating the slice was that the outer edge became a little too solid for me to gnaw my way through.    Had I chosen a slice that was part of a pie recently cooked or ordered a whole pie I am convinced the crust would be soft.  Also, the basil leaves would likely have appeared less old and withered.  I was pleased Brick Oven Pizza 33 offered a fresh mozzarella Margherita slice.  It is not often a quick slice pizza joint offers a slice with such quality ingredients as fresh mozzarella, basil, and Italian seasoned tomato sauce.  The sauce was my favorite part but, unfortunately, it was spaced out in pockets leaving me several "dry" bites.  Overall, I was impressed with the value at Brick Oven Pizza 33.  Quality ingredients, cooked in a brick oven for only a slightly higher cost of a typical NY slice of pizza.

ATMOSPHERE: Brick Oven Pizza 33 is aptly named because a large portion of the store is occupied by the brick oven itself.  This is a 'quick slice' pizza place so it is no wonder there are only 4 tables and a counter top in the dining area.  We ate on the "fifth table" which sat just outside of the restaurant door on the sidewalk of 23rd Street.  Not surprisingly, it was rather loud.  It is also important to note that there is only one set of seasonings for everyone.  Of course, if you get the Margherita, there is no need to add any garlic, pepper, salt, or oregano.    

VERDICT: 3 out of 5 

MISC.: Matthew Shafeek and did some last minute preparations for the debut of my talk show called The Spotlight with Sean Taylor (highlights to come).  Matt is my sidekick.

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23 October 06 - 17:07DAY 17: OCTOBER 17th

 

LOCATION: PINCH (Park Ave South and 28th St, NYC)

GUEST(S): Ashley Ward, Zohar Adner, Maddy Mako (self portrait below)

ORDER: 5" of smoked mozzarella, 4.5" of hot sausage 

PIZZA REPORT: PINCH is short for "Pizza by the Inch" but it also, according to cook books, the word means "a very small amount".  At PINCH Pizza, they use both definitions.  The pizza is served on a long, thin cardboard trays measured out by length.  This gives the illusion that a lot of pizza has arrived.  I have since pinpointed three reasons why despite the wingspan of the pizza presented, there just isn't much to eat.  First of all, there is no depth (the underside is extremely thin).  Secondly, the width of pizza is only about 3 inches.  And, finally, all of the table's pizza is served together.  Typically, when a pizza is placed in the middle of a table, a good portion of the available space is eclipsed, however, at PINCH, only a 3 inch by 30 inch portion of the table is obscured.  What does arrive is gone pretty quickly not merely due to the size but because of the taste.  To PINCH's credit, the pizza is delicious.  My favorite part of the pizza is the expertly applied tomato sauce made to order.  The hot sausage pieces added a nice kick to the smoked mozzarella base.  My other slices were "smoked mozzarella".  Ordering a topping of "smoked mozzarella" effectively gives you twice the cheese.  While the smoked fresh mozzarella is good, double smoked fresh mozzarella is a bit overpowering.  It was nice to have such high quality ingredients presented in such a unique way.  It really does look and taste great.  If you don't mind shelling out a few extra bucks and you're in the area, PINCH is the place.

ATMOSPHERE: Novelty goes a long way.  PINCH offers a hip take on the standard New York pizzeria going the extra mile to define itself.  In addition to cooking up quality pizza on demand, PINCH sells pizza by the inch for costumers to eat in or take out in a cute and sleek PINCH box.  The dining area tucked in the back is occasionally busy, but always clean and acoustically sound.  It is a bit more expensive, particularly for quantity of pizza you receive ($4 for the equivalent of a typical NY slice) but that's just the price you pay for being hip.  

VERDICT: 3 out of 5 

MISC.: Ashley Ward, Zohar Adner, Maddy Mako and I talked dirty and learned a new game.

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23 October 06 - 10:52DAY 16: OCTOBER 16th

 

LOCATION: Naples 45 Ristorante E Pizzeria (200 Park Ave and 45th St, NYC)

GUEST(S): Tony Carnevale, Matthew Stillman, Clark Stillman

ORDER: 2 slice of Margherita D.O.C, 1 slice of pepperoni 


PIZZA REPORT: Delizioso!  That's "delicious" in Italian (according to an online English-to-Italian dictionary).  I went with Italian because that's what Naples 45 does.  Everything from the ingredients, to the type of oven, to the shape is authentic Neopolitan pizza.  The "DOC" in the slices of Margherita DOC I consumed stand for "d'orgine controllata" and certify that the fresh mozzarella cheese came from the unpasteurized milk of Italian buffalo raised in Campania and the tomatoes in the sauce were harvested from the rich volcanic soil on the slopes of Mt. Vesuvius.  Furthermore, the seal further verifies that the pizza was cooked at around 900' F in a wood burning oven on hand crafted rounded crust composed of exact specifications of flour and yeast.  My Margherita slices, as pictured above were lacking a bit in the cheese department but more than made up for it in volcanic sauce.  The outer edge of the pie is rather large but the taste of the crust alone rivals that of freshly baked home made bread.  The pepperoni slice was another mouthwatering experience.  All the flavor of the Margherita with some spicy hand cut pepperoni. Delizioso, indeed-o!

ATMOSPHERE: A high class cafeteria.  During lunch hour, the place becomes a hangout for loud-talking businessmen.  Since Naples 45 is open and can seat hundreds at a time the noise level can be a bit high, particularly for the rather high cost.  But as it cleared out, the unique layout of the "ristorante" began to reveal itself.  On top of being pristinely clean, the outdoor patio and wood burning ovens scattered throughout (each with its own name) really make Naples 45 a place to visit.  It's not cheap though - a fair amount of pizza and a coke will run you about $20.

VERDICT: 4.5 out of 5

MISC.: Tony Carnevale, Matthew Stillman, Clark Stillman talked about old indecent photos found in the attic, Mexican death masks, Italy, hobos, the announcement of John Edwards as a presidential candidate in 2008, and clowns.

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20 October 06 - 17:41DAY 15: OCTOBER 15th

 

LOCATION: Roma Pizza (27th Street and 8th Avenue, NYC)

GUEST(S): Jason Grossman, Elana Fishbein, Christian Capozzoli, Paul W. Downs

ORDER: 1 slice of cheese 

PIZZA REPORT: On par.  It amazing how similar pizza from different New York City pizzerias can be.  It could be the delicious NYC water (I'm not kidding, our tap water comes from the Croton reservoirs and the Catskills) or it could be that the city hands out the secret recipe when you open up a pizzeria.  Whatever the cause, I am pleased with the effect.  Roma Pizza follows all the steps on the secret recipe and produces the text book slice of New York City pizza.  Everything, thin underside, shredded mozzarella, even tomato sauce, thick outer edge, orange oil...it's all there.  Putting the slice in your mouth enables you to mush and mash all the flavors together on your taste buds.  If your tongue is anything like mine, it will approve!  Only in New York would a slice this good just be considered a 'solid slice'.

ATMOSPHERE: Roma Pizza fits right in.  I cleverly used the word "fit" because it is virtually on the Fashion Institute of Technology (F.I.T.) campus.  This makes for a younger, hipper, and better dressed clientele.  Well, then there was me.  I did like the cleanliness of Roma Pizza.  Last year it seemed dingy but I am glad I came back.  Now I see that the dining area is very well lit, layed out nicely, and not too loud.  The windows facing the street (27th) have the capability to be opened which may allow more noise inside but, being on a college campus, traffic is not a big problem.  Although I wouldn't recommend going out of your way, if you're in the area and willing to keep your expectations reasonable, you will be pleasantly surprised by Roma Pizza.    

VERDICT: 3 out of 5 

MISC.: Jason Grossman, Elana Fishbein, Christian Capozzoli, Paul W. Downs talked about our improv group called the ACADEMY.

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20 October 06 - 14:40DAY 14: OCTOBER 14th

 

LOCATION: Fascati Pizza (80 Henry St, Brooklyn Heights, NYC)

GUEST(S): Mark Lee, Terry Jinn, cameos by Lou and Ace Fernandez

ORDER: 1 slice of cheese, 1 slice of pepperoni

PIZZA REPORT: Super-standard.  I may have invented that word but this slice was the opposite of "substandard".  Why then am I using the root word "standard"?  Because this pizza looks, cooks, smells, and feels like the typical New York slice.  But it tastes much better.  Just like the standard NY slice, it has a thin underside, thicker edges, the occasional bubble, and the requisite layer of orange oil drips down the palm of your hand. But this pizza utilizes a tomato sauce loaded with added seasonings (so you don't have to) and blends shredded mozzarella with cheddar (or some other flavor enriching cheese) providing something extra in each bite.  The pepperoni slice I had consisted of well distributed spicy pepperoni that curled up into little bowls of oil in the best way possible.  I must confess that I did not order 'by the slice' so there is potential that a fresh pizza gives me a biased view but at least visually, the slices looked pretty similar. 

ATMOSPHERE: On a cold day, the heat emanating from the ovens would likely provide the perfect amount of warmth for the entire store.  Since it was not a cold day, we were hot.  Since Fascati's is not very large (5 tables) there is not really anywhere to go to avoid the heat, so we endured.  The folks behind the counter must have had worse (given their proximity to the ovens) yet kept a chipper attitude.  They seem to care about making a good quality product and took special pride when I thanked them on my way out.   if you're in the Brooklyn Heights area and have a hankerin' for quality NY slice, go to Fascati's.

VERDICT: 3.5 out of 5 

MISC.: Mark Lee, Terry Jinn and I talked about food theory, ice cream, and podcasts.

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17 October 06 - 12:43PAUSE

I'm still eating pizza...I just haven't been posting since I'm preparing for the debut of my talk show...which is tomorrow (Oct 18th).  If you're in the NYC area, come on down - it's FREE

Here are the details...


THE SPOTLIGHT with Sean Taylor
- the talk show that features people that have been on tv!-

Topic: Game Shows
featuring Jeopardy! contestant Ashley Ward &
Who Wants to be a Millionaire? contestant TJ Mannix


Wed, Oct 18 @9:30p
Magnet Theater
254 W.29th St @8th Av
212.244.8824
*FREE* (first one's free)
http://www.thespotlightwithseantaylor.com

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16 October 06 - 11:39DAY 13: OCTOBER 13th

 

LOCATION: Frank Pepe's Pizzeria (? st, NEW HAVEN)

GUEST(S): Matt Decoster, Judy Decoster, Paul Decoster, Rylan Morrison

ORDER: 1 slice of cheese 

PIZZA REPORT: Connecti-cut above the rest.  This pizza is amazing.  The bacon and cheese pie ranks up there with the best pizza I have ever consumed.  Frank Pepe's creates pizza that looks as good as it smells, tastes as good as it looks, and, sure...smells as good as it tastes.  The fresh mozzarella is used generously yet evenly throughout providing the perfect sea for the well distributed bacon to float upon.  This body of deliciousness is neatly contained within the confines of a sturdy coal fired brick oven crust.  With the sheer amount of cheese and tomato sauce, one might expect the underside of the crust to either soak through or threaten the architectural integrity of the slice.  On the contrary, the crust remained so crisp and firm that even the last slice I ate (bacon slice pictured below) could be held horizontally by the outer edge alone without any drooping whatsoever. 

On top of mastering the "tomato pie", Frank Pepe's is also one of the first pizza places known to offer the Clam pie.  Although it has no tomato sauce or cheese, the combination of the clams, garlic, and coal fired crust produced a concoction good enough to make even me eat seafood.        

ATMOSPHERE: Old fashioned perfection.  According to the sign out front, Frank Pepe's opened up in 1925.  Some of the booths, tables, and signs have been around for nearly as long.  After the 20-30 minute wait (which I am told was less than usual due to the cold weather), you are welcomed into a warm, clean, and spacious pizzeria.  Straight ahead is the massive coal fired brick oven which nearly stretches the width of the restaurant.  Aligning all the walls are wooden booths varying in size to seat between 2 and 8 people.  Even at the big tables, the seats are close enough for everyone to be heard.  People come to Frank Pepe's from all walks of life proving that great pizza appeals to every age, race, and creed.  Having had to take a 90 minute train ride to and from Grand Central Terminal I can honestly say that this was worth the journey to New Haven. 
- SIDE NOTE - Beware of the bar holding up the table as you enter and leave your booth though.  While we were there, a guy hit his knee so hard he sat in agony for several seconds before regaining his composure.  

VERDICT: 5 out of 5 

MISC.: Matt Decoster, Judy Decoster, Paul Decoster, Rylan Morrison talked about guinea pigs, pet burials, Grant's tomb, and the Battleship Potemkin.

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15 October 06 - 17:36DAY 12: OCTOBER 12th

 

LOCATION: Sal's Pizzeria (7th St and Avenue A, NYC)

GUEST(S): Todd Simmons and Nate Shelkey

ORDER: 1 slice of cheese 

PIZZA REPORT: Like my 4th grade handwriting, Sal's sauce per slice "Needs Improvement".  Eventually, I was able to make up for my poor penmanship when I learned how to type.  Sal's makes up for the lack of sauce with the addition of more cheese.  The slice in the photo above is a pretty good looking slice.  The cheese on the near side appears to be covering the sauce beneath.  Unfortunately, there is no sauce under that cheese.  The only sauce I tasted was the sauce visible on the far side.  It was pretty good sauce too.  Maybe they know their sauce is good and they pick and choose who gets to see it, you know, like leather jacket wearing rebels do with their love.  Well, I wasn't lucky enough to be on the receiving end of Sal's love.  In addition to lack of sauce, there was flour on crust edges and the underside was so brittle it cracked when I tried to fold it.      

ATMOSPHERE: Sal's has plenty of seats but no tables.  The only social option is to eat with your mirror image.  Hopefully your reflection likes Spanish music.  If not, you may just want to order your slice from the streetside window - which I am told is great if you walk dogs.  The dogs will also come in handy when you are trying to figure out what to do with your leftover pizza.  Sal's is open late and situated immediately adjacent to a bar and in the vicinity of several others.  Since it is open late, it may be just what you need to satisfy a late night craving, particularly if you are craving mediocrity.  Sal's is in the right place with the wrong recipe.

VERDICT: 1 out of 5 

MISC.: Despite the layout of the dining area, Todd Simmons, Nate Shelkey and I managed to sit in a way that enabled a rather long-winded conversation to take place touching on topics relating to Banana Coke, the subway, pranks, coffee, and beef bullion cubes.

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15 October 06 - 02:36DAY 11: OCTOBER 11th

 

LOCATION: Piola (48 E. 12th St and Broadway, NYC)

GUEST(S): Andy Butterworth, Linda Fessenden, Erik Tanouye

ORDER: 2 slices of an individual Rio de Janeiro, 1 slice of a Pizza Piola 

PIZZA REPORT: Ambitious and unique.  Piola offers its own take on traditional pizza along with an attempt on a new take.  The more traditional pie (pictured above on left) is the Pizza Piola.  Notice the slightly charred crispy edges indicative of the brick oven it was cooked in.  On top of that lays the basil leaves, a mixture of fresh mozzarella and regular shredded mozzarella and the occasional   sun dried tomato.  I am not sure the reason the sun dried tomatoes were used so sparingly but, personally, I preferred it.  I find sun dried tomatoes can provide a taste that is too over powering.  When my slice only had one, I nodded in the chef's general direction and smiled (he was busy making another pizza).  The pizza I ate more of, the Rio de Janeiro was recommended by the waitress when I inquired about the "signature dish".  She mentioned that Piola was one of the few places to get a pizza that used a Brazilian cheese called catupiry.  While I admire their effort, I understand why catupiry is generally not used on pizza.  It looks like fresh mozzarella cheese but tastes like a rich cream cheese.  The consistency of the cheese is very thick and mushy which is also distracts from the taste of the seasoned chicken, scant tomato sauce, and aforementioned brick oven crust.

ATMOSPHERE: The 25' ceilings, abstract art, kaleidoscope lamps, cylindrical brick oven tucked in the corner, and a purple lounge room clued me in that this may be one of those places that is classified as "trendy".  I classify it as "a good place to take a date".  The fact the acoustics are not the best gives you good reason to move your chair a bit closer.  Oh, and you won't be distracted by the large flat panel TV screen.  When it wasn't "searching for a signal' it was tuned into the World's Strongest Man competition.  Side note: those guys sure can lift some big tires!  Overall, I think Pizza Piola is a very creative and interesting place.  I would go back but not for the catupiry.

VERDICT: 3 out of 5 

MISC.: Andy Butterworth, Linda Fessenden, Erik Tanouye and I talked about (/to) Michael Caine, The Prestige, Cider House Rules, and English food.

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14 October 06 - 02:56DAY 10: OCTOBER 10th

 

LOCATION: John's Pizzeria (Bleecker St and 7th Avenue, NYC)

GUEST(S): Kelly Buttermore, Dave Warth, Alix Sternberg, Barbara Sternberg

ORDER: 3 slices of pepperoni

PIZZA REPORT: "Wet" and "tomato" are the word associations I would do if the psychologist held up a card with John's Pizzeria [Bleecker].  A good psycho analysis of my responses would reveal that I thought my slices were very tomato tasting and maybe coated with a substantial amount of oil.  John's pizza focuses on taste and I applaud them for it.  It could just be like-minds or similar taste buds but I like tomato sauce and my slices were loaded with it.  The cheese to me, is a 'bargaining chip' so even though a cook claimed the sliced cheese on the make-table was "fresh mozzarella" yet it clearly did not look as pale white nor taste as rich as fresh mozzarella, I did not mind.  If the sauce was off, I would have minded.  Bad sauce or no sauce is a deal-breaker.  But you show me a place where tomato sauce is plentiful and serves coal fired thin crust pizza like John's then I will start drooling...even if it's merely pictured on a word association card.

ATMOSPHERE: Remember, you went to John's for the pizza, not the decor, nor the service, nor the acoustics.  If you don't remember that, you may be disappointed with the decor, service, and acoustics.  Considering the demand for their pizza, John's chooses function over form.  The line (yes, there tends to be one) moves quickly, the chairs are dependable despite having that overly varnished blonded-by-age look, and the waiters mean no harm when they bump into you yell over you and occasionally forget your water refill.  If you remember to order full pies (no slices) and pay with cash then John's will begin to like you as much as you will like it.

VERDICT: 4 out of 5 

MISC.: Barbara Sternberg, Alix Sternberg, Dave Warth, Kelly Buttermore and I talked about the Cape, friends of significant others, and Slim Jim.

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13 October 06 - 12:31DAY 9: OCTOBER 9th

 

LOCATION: California Pizza Kitchen (201 East 60th St, NYC)

GUEST(S): Jarret Berenstein

ORDER: 5 slices of individual Pepperoni Pomodoro, 1 slice of individual Thai Chicken

(photo taken from camera phone since my camera battery died)

PIZZA REPORT: California Pizza Kitchen is totally gnarly!  'Gnarly' in a good and delicious way, of course.  They create new ways to enjoy pizza without forgetting the old.  I had a little of the old and new.  My pepperoni pomodoro pizza, representing the more traditional approach, came speckled with well distributed spicy pepperoni on a canvas of fresh mozzarella cheese and seasoned tomato sauce, all atop a thin yet sturdy crust.  I swore it sparkled in the light, but, I later determined it was the oil.  According to my eating companion, the specialty pizzas are the reason he's been to the California Pizza Kitchen hundreds of times. The specialty pizza I had was the Thai Chicken.  It was superb.  A bit smaller in size but it more than made up for it in taste.  The mixture of cheese with carrots, peanut sauce, bean sprouts, and tender chunks of chicken was incredible.  Even Thai restaurants could learn a thing or two from "CPK" as I was informed it's called out West.  CPK is AOK!

ATMOSPHERE: Surprisingly spacious.  In New York City, rarely do you find a pizza place with high ceilings, spread out tables, and gigantic windows.  CPK has all of these.  The restaurant itself is also set back within the block to further distance it from city traffic noises.  It is so quiet and spacious, you might think you were in California.  Good choice to be more 'California' and less 'kitchen'.  The cleanliness of the whole restaurant, mood music, and well dressed, well-mannered wait staff convert this pizza place into a date place.  But, in doing so, it does tack on a few extra bucks to the bill.  Oh, and if you arrive during the evening rush, be prepared to take temporary ownership of a light-flashing vibrating "beeper".  Also, people tend to concentrate immediately inside the revolving door so beware of it or you may find yourself revolving around the door multiple times.

VERDICT: 4 out of 5 

MISC.: Jarret Berenstein and I talked about OJ Simpson, Civil War battlefields, and hauntings.

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12 October 06 - 12:28DAY 8: OCTOBER 8th

 

LOCATION: Croma (269 Newbury St, BOSTON)

GUEST(S): Rachel Ciprotti

ORDER: 2 slices of 10" Cheeseburger, 2 slices of 10" Margherita

PIZZA REPORT: At Croma, what you see is what you get, but what you see is weird!  On the recommendation of our waiter, I ordered a cheeseburger pizza and, sure enough, I got exactly that.  It was loaded with ground beef, lettuce, tomato, onion, cheese, and even pickles.  The tomato sauce served as the ketchup as I tricked my pizza-expecting stomach by delivering cheeseburger-tasting food.  Fortunately, for everyone involved, my stomach loves cheeseburgers.  It loves pizza-tasting pizza as well.  The other Croma pizza I had satisfied that desire.  It was a Margherita.  This was a more traditional choice and looked and tasted along those lines.  The fresh mozzarella cheese did gravitate towards the center a bit as the outer crust rose in the imported European oven, but not too far.  I was impressed the crust remained so firm beneath the weight of the cheese and sauce.  Both crusts were particularly nice, both aesthetically and in texture.  Appearance-wise, both pizzas looked picture perfect, taste-wise, I prefer the novelty of the weird one. 

ATMOSPHERE: Swanky, trendy, hip, and tasty, Croma is situated on Newbury Street, one of the more popular streets in Boston.  It's lined with shops, outdoor cafes, and hipsters.  Croma fits right in.  It's got a metallic sign in a retro font, classic white table cloths, well dressed wait staff, food fusions galore, sparkling clean interior, and a multitude of vegetarian options all at a price that is likely a couple dollars more than its worth.  It's hip and fun.  If you want to 'mix it up' a little and go to a unique place in the heart of Boston, Croma is for you, dude.

VERDICT: 3 out of 5 

MISC.: Rachel Ciprotti and I talked about the sense of smell and being in the closet.

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11 October 06 - 17:24DAY 7: OCTOBER 7th

 

LOCATION: Penguin Pizza (735 Huntington Avenue, BOSTON)

GUEST(S): Andy Butterworth, Rachel Ciprotti

ORDER: 2 slices of Caribbean Jerk Shrimp, 2 slices of Margherita

PIZZA REPORT: If penguins make pizza anything like Penguin Pizza, I'm moving to the North Pole!  I tried both conventional and unconventional toppings and was as pleased with them both as I was pleased with myself for being so adventuresome.  The conventional pizza, the Margherita, was topped with spice-rich sauce and 4 different types of cheese (fresh mozzarella, parmesan, swiss, and Monterey jack).  Despite the cheese tendency to lean towards the center, it was too evenly cooked to be "centerloaded".  The crust was firm yet chewy and tasted like freshly baked bread.  It was also sturdy enough to not mind being folded (which I do now out of habit).  The Boston-folk did not seem to mind me folding the pizza either.  The other type of Penguin Pizza I consumed was the Caribbean Jerk Shrimp.  This pizza has no sauce on it (note to self, read menu description closer).  It does, however, have pineapple, banana peppers, and spicy shrimp surrounded in a sea of fresh mozzarella.  I enjoyed it.  More shrimp would likely have been more enjoyment but the flavor it had was a very unique one.  Also, a couple of medium pizzas at just over 10 bucks each will more than fill up three people.      

ATMOSPHERE: Penguin is a hybrid of a bar and a restaurant.  Although I cannot attest to the contents of the bar portion, it did have multiple televisions at every sightline, several bar stools, and a fully loaded juke box.  Sometimes the tunes were a bit loud for the patrons of the restaurant side but the songs were, for the most part, pretty good.  Our table was set off from the bar just enough to avoid foot traffic yet be well within sight of our friendly waitress.    If you're in Boston, go to Penguin Pizza.

VERDICT: 3.5 out of 5 

MISC.: Andy Butterworth, Rachel Ciprotti and I talked about Tom Cruise, baseball, and juke boxes.

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10 October 06 - 14:04DAY 6: OCTOBER 6th

 

LOCATION: Domino's (Quincy Center, BOSTON)

GUEST(S): Nathaniel Rink, Jessie Slocum, Laurence, Isaac Edson, Phil, Courtney, Nick, Alison, Nami

ORDER: 1 slice of Pepperoni, 1 slice of thin crust cheese

PIZZA REPORT: Domino's pizza delivers.  Not only did they arrive in less than 30 minutes, but they made it by midnight, thus preserving Pizza Month 2006.  The successful race against the clock made my first slice, the pepperoni, taste all the more better.  As I quickly devoured it, the soft and chewy handtossed crust was still warm from the delivery bags.  I'm afraid the pepperoni provided most of the flavor since the cheese slice (or rather section, since it was cut Chicago style), hardly had much taste at all.  I preferred the doughy handtossed crust over the cracker-esque thin crust but both supported the weight of the sauce and toppings sufficiently.  Maybe it's because I grew up in the suburbs but Domino's sauce is more like the baseline I judge other pizza sauces by so, suffice to say, it's good.  After all, I love pizza sauce so even the sauce baseline has got to be good.  With Domino's pizza, you know what to expect and it delivers.

ATMOSPHERE: The sign on the driver's car was very well lit and securely attached to his car.  The delivery man himself was dressed for the season (first cold day of the season) and represented Domino's famously.  He even obliged my request for a photo.  He wore no less than three Domino's logos (hat, jacket, shirt) and was very courteous.  His car was clean and ran well too.

VERDICT: 2.5 out of 5 

MISC.: I was in Boston to visit my friend Nat for his 30th birthday party.  We played pong all night to somewhat relive some college days.  Here's a photo of pong and pizza...two of my favorite things.


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08 October 06 - 15:34DAY 5: OCTOBER 5th

 

LOCATION: Luzzo's (11th St and 1st Avenue, NYC)

GUEST(S): Erik Marcisak

ORDER: 7 slices of a 12" mozzarella buffala, 1 slice of Funghi

PIZZA REPORT: The fresh mozzarella melts in your mouth while the coal fired crust remains firm and crispy.  I have never tasted anything like it (well, maybe something "like" it but not EXACTLY like it).  What a great flavor juxtaposition!  Though I'm no food detective, I theorize the mozzarella is moistened with the addition of olive oil.  The other potential cause could be the type of cheese.  Luzzo's uses mozzarella buffala which is made from the milk of a water buffalo.  Perhaps the processing of this milk produces the cheese-dissolving-on-the-tongue effect.  It's a neat and tasty effect and if you got $16 I recommend trying a 12" personal pizza yourself.   The cheese, alone, maybe reason enough to try it, but you will also like the sauce and coal fired crust never disappoints.

ATMOSPHERE: Luzzo's is another pizza joint that seems small from the outside but extends back pretty far.  It's a great date place to take a current or potential significant other.  A very courteous wait staff checks in multiple times, makes recommendations and even correct my erroneous pronunciations of menu items in a non-condescending manner.  After we finished our food our waiter noticed Erik and I staring to see the Mets game on the TV screen in the distance and let us know it was ok for us to move closer since he likes to see his soccer up close.  We would have but were already finished with our food and didn't want to be bothersome.  The ambient music like the wait staff was non-invasive.  This is a good place to get dinner. 

VERDICT: 4 out of 5 

MISC.: Erik Marcisak and I talked about the Mets and his exgirlfriend.  A Mets win on top of a great debut of my new improv group called THIS JUST IN at Variety Underground made Day 5 a fun day to remember.

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05 October 06 - 17:41DAY 4: OCTOBER 4th

 

LOCATION: Patsy's Pizzeria (34th St and 3rd avenue, NYC)

GUEST(S): Maddy Mako, Jen MacNeil, Tony Powell

ORDER: 2 slices of pepperoni, 2 slices of cheese

PIZZA REPORT: "Saucy" as Maddy put it.  She was right.  This pizza is made with delicious sauce, and plenty of it.  Check out this slice of "cheese" I ate...

Since I like the sauce (not referring to liquor...at least not in this sentence), I loved the pizza.  I will concede that the salt content of the pizza does leave you a bit dehydrated though.  Speaking of "leave" this pizza has leaves on it - basil leaves.   I don't make a habit of eating leaves but the combination of the vegetation with the spicy pepperoni is a real tastebud treat.  All of this goodness is held up by the thin coal-fired brick oven crust.  It may be thin but it is sturdy enough to contain the fresh mozzarella cheese (some slices more than other), the aforementioned sauce, and the shrivelled-up-yet tasty pepperoni.  I feel like I could eat 4 slices of Patsy's pizza every day.  Hmmm...that's not a bad idea. 

ATMOSPHERE: Nice yet noisy.  It was such a beautiful day that the storefront was removed.  This enabled the patrons to enjoy the perfect temperature of the outside October air and even feel a slight breeze now and again.  Unfortunately, the constant noise of 3rd avenue made hearing across the table pretty difficult at times.  It is truly amazing how loud certain sounds in New York City can be.  Whether it be horns, sirens, kneeling buses, or just big trucks in low gears, it's LOUD!  Patsy's shouldn't be held responsible for NYC noises though.  When the storefront is not open, you can expect a clean, well kept restaurant with a classic bar on one wall and a picturesque coal fired brick oven on another and happy people everywhere in between.

VERDICT: 4.5 out of 5 

MISC.: After lunch Maddy Mako and Jen MacNeil and I asked Tony Powell where he was from and then I ended up talking about myself.

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04 October 06 - 15:22DAY 3: OCTOBER 3rd

 

LOCATION: Bravo Pizza (19th St and 5th avenue, NYC)

GUEST(S): Dorothy “Dot” Lin, Alexis Saarela

ORDER: 1 Grandma slice (fresh mozzarella Sicilian)

PIZZA REPORT: Bravo!  I got a slice of a fresh mozzarella Sicilian pizza that was good and heavy.  The crust was perfectly uniform around two edges (I had a corner slice) and sturdy enough to hold the weight of the densely packed tomato sauce and fresh mozzarella cheese.  These component parts plus a subtle spicy kick made for a very tasty slice of grandma.   One of the drawbacks of the slice was that due to the weight, it sort of sits heavy in your stomach.  Also, the pizzas move in and out of oven with the aid of cornmeal which is gravel-y.  I know this because I thought I bit into a rock but turned out to be cornmeal.  So, beware. The slice cost $2.50 which I think was fair.  After all, a single Sicilian corner slice filled me up.  If I'm in the area, I may stop in to Bravo for an Encore!

ATMOSPHERE: From the street, Bravo Pizza looks like a small takeout place but, as with trannies, looks can be deceiving.  This place extends back fifty feet further than I thought.  It opens up into an air conditioned seating area with cushy chairs and soft music.  Bravo is designed to accommodate the lunch rush.  The employees' tasks are broken down in an assembly line manner where the order is taken, the slices are heated, the drinks are poured and the money is paid by four separate people.  Hustle and bustle is in the air.  The perfect place for a quick lunch but don't stay too long, other folks need the seats.

VERDICT: 3 out of 5 

MISC.: After lunch Alexis Saarela and Dot Lin and I discussed skateboarding, family reunions, and touched on Patrick Swayze.

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03 October 06 - 12:34DAY 2: OCTOBER 2nd

 

LOCATION: COSI (23rd St and 6th avenue, NYC)

GUEST(S): Andrew Butterworth

ORDER: 7/8 of a Margherita pizza

PIZZA REPORT: Cosi is quality at a cost.  You won't leave hungry though.  My individual 11" pizza brought me from starving to stuffed in 7 slices.  The fresh mozzarella cheese (and there was plenty of it) rested on the crushed tomatoes like little white basil sprinkled rafts on a chunky red river.  Laying the foundation for this idyllic setting was the soft-yet-solid Cosi crust.   The bread rose a bit around the edges pushing the toppings toward the center, but not too much.  The price was not "too much" either, but it was "much".  At $12.99 (pre tax and tip) it is a bit steep but splitting one pizza between two people is probably not a bad idea.  I overate just trying to finish mine.

ATMOSPHERE: Did you know after the mad rush of quick assembly line sandwich making during lunch hour, Cosi calms?  I didn't.  There is a softer side to Cosi.  After 5pm, there is table service, non-intrusive music, and happy patrons.  The music was a nice mix of jazz, pop, and soft rock was not too loud, however, the volume did creep up after we finished our food.  It was never so loud I could not hear across the table though.  One might expect that Cosi, being a chain, could be impersonal, unclean, and lean on efficiency over comfort.  I didn't feel that way.  The waitstaff was extremely helpful, polite, and courteous.  As for clenliness, this place was spotless. We were told we could chill out till closing time (10p).  We didn't this time, but I will be back.

VERDICT: 3.5 out of 5 

MISC.: After dinner, Andy Butterworth and I discussed his Mayflower ancestors, miseducation, and the existence of a Cheese Walrus.  I even snapped a photo of it!

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02 October 06 - 15:20DAY 1: OCTOBER 1st


(Dramatic re-enactment, LtoR: Josh Fulton- played by Shawn Amaro -, Sean Taylor)

LOCATION: Sbarro (33rd St and 7th avenue, NYC)

GUEST(S): Josh Fulton

ORDER: 1 slice of cheese

PIZZA REPORT: Sbarro anywhere outside NYC is probably the closest thing to a NYC slice around.  Unfortunately, I had it in NYC.  While my slice had a very nice blend of spices within the sauce, there was hardly enough sauce to go around.  The cheese (shredded mozzarella) was ok but a little too concentrated in the center.  This meant aside from the bubble in the center, it was overly cheesy in the middle at the expense of the outer areas of the crust. Speaking of "expense", $3.24 (tax included) for a slice of cheese is a bit steep. For that price, I want better sauce and cheese distribution.

ATMOSPHERE: As for ambience, the Sbarro is a lot bigger and cleaner than it appears from the outside.  There is a downstairs that looks out into the subway platform which I think is pretty neat.  Unfortunately, the proximity to the "subway heat" elevates the temperature of the pizza place almost as high as the volume of the music.  I did like the songs being played (80s-00s pop/rock) but had difficulty hearing across the table.  Sbarro is also a 'fly-friendly space'.  Don't know whether it was the warmth or the music selection that attracted the flies, but I doubt it was the pizza.  It is not easy to be the first pizza joint of Pizza Month 2006 but, needless to say, Sbarro didn't set the bar-o too high-o.

VERDICT: 1 out of 5 

MISC.: In the audio file below, Josh Fulton and I discuss Sbarro, his Canadian-ish accent, and my mom before I had to leave for The Academy show (Sundays at 8p @ the Magnet).

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